Add a flavorful twist to meatballs by simmering them in a tangy, bright tomatillo and guajillo chile sauce, and add delicate diced zucchini for a pop of color and nutrition. If you love meatballs, these Mexican-style meatballs are sure to be a hit with your family.
This recipe is adapted from Mexican Today, a beautiful cookbook by PBS cooking show host Pati Jinich. I met Pati, her husband, and two of her sons last summer when she taught at the Nantucket Culinary Center. Raised in Mexico, Pati has a talent for demystifying Mexican cuisine and highlighting its fresh, vibrant ingredients in accessible, delicious recipes.
Pati joins me on this week’s Liz’s Healthy Table podcast, so I hope you’ll tune in by using the audio player above.
On the show, we discuss Pati’s recipe for Asparagus, Mushroom, and Goat Cheese Enchiladas with Pine Nut Mole Sauce as well as this recipe for Meatballs in Guajillo Sauce with Zucchini. She also eases concerns about cooking with chiles — they aren’t all extremely spicy — and offers fresh insight into mole sauces, which don’t always include chocolate.
I made both dishes for a recent dinner party and everyone enjoyed them — even my pescetarian husband loved the flavors. My boys weren’t at that meal, but knowing their preferences, they would have happily eaten both dishes.
- 6 dried guajillo chiles, stemmed and seeded
- 2 pounds tomatillos, husked and thoroughly rinsed
- 3 garlic cloves
- Kosher or sea salt
- 3 tablespoons canola or safflower oil
- 1 1/4 cups finely chopped onion, divided
- 1 pound ground veal (or lean beef)
- 1 pound ground pork (or lamb)
- 1/2 cup unseasoned bread crumbs
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken broth
- 2 epazote sprigs (or 4 dried leaves) or cilantro sprigs, optional
- 1 pound zucchini, cut into 1/4-inch dice
- Heat a comal or large skillet over medium heat. Toast the guajillo chiles, turning often, until deeply browned and fragrant, about 2 minutes. Transfer the chiles to a large pot or casserole, add the tomatillos and garlic, cover with water, and bring to a boil. Reduce heat to medium and simmer until the tomatillos have softened and their color has shifted from bright green to olive and the guajillos have rehydrated, about 12 minutes. Drain.
- Place the tomatillos, garlic, and chiles in a blender, add 1 teaspoon salt, and puree until completely smooth. Allow to cool slightly before blending if needed.
- Wipe out and dry the casserole and return it to medium heat. Heat the oil until shimmering, then add 1 cup of the chopped onion and cook until tender and just beginning to brown at the edges, about 5 minutes. Add the tomatillo puree, cover partially (the sauce can sputter), and simmer 7 to 8 minutes until it thickens and darkens.
- Meanwhile, in a bowl combine the two meats, bread crumbs, beaten egg, the remaining 1/4 cup chopped onion, 1/2 teaspoon salt, and the black pepper. Mix gently but thoroughly.
- When the sauce has reduced, stir in the chicken broth, scraping any browned bits from the bottom of the pot. Keep a small bowl of water nearby. Wet your hands and form the meat mixture into approximately 1 1/2-inch balls. Gently drop each meatball into the simmering sauce. After adding all the meatballs, add the epazote or cilantro if using. Simmer uncovered for 30 minutes.
- Stir in the diced zucchini and simmer another 5 minutes, until the zucchini is just tender. Taste and adjust salt if necessary. Serve hot.
Visit the Show Notes page to enter to win Pati’s cookbook and for additional resources related to the episode.